Get the recipe: https://nyti.ms/3wHUF5e
Pie Queen Melissa Clark is showing us how to make her best-ever pumpkin pie. And while yes, it’s technically called pumpkin pie, in her recipe Melissa uses roasted butternut squash for an added caramelized sweetness.
This wraps up our series on Thanksgiving pies with Melissa! Which is your favorite? Comment down below and let us know.
——————————————
VISIT NYT COOKING: https://cooking.nytimes.com/
SUBSCRIBE to NYT COOKING: https://nyti.ms/3FfKmfb
A paid subscription gets you full access to our recipes, daily inspiration and a digital Recipe Box.
SUBSCRIBE: https://bit.ly/2MrEFxh
INSTAGRAM: http://bit.ly/2DqJMuD
FACEBOOK: http://bit.ly/2MrTjEC
TWITTER: http://bit.ly/2RZB6ng
PINTEREST: http://bit.ly/2W44xng
About NYT Cooking:
All the food that’s fit to eat (yes, it’s an official New York Times production).
27 Comments
Everything tastes better with bourbon.
Canned pumpkin purée is not really made from pumpkin, its from squash.
How would you recommend mixing the filling if you don't have a food processor? Thanks.
Microwave that squash for 1 minute and peeling it will be easy.
Pumpkin pie is not made with other squash. If you use butternut then call it butternut. You don't use a carving pumpkin for pumpkin pie. Yes you can taste a difference with the different squash. The only reason you don't realize that is because you use the "canned" pumpkin pie filling and not real pumpkin.
Super👍👍👍👍
Is this written out anywhere?
Do you think I can substitute half and half for heavy cream?
what a scam to force you to subscribe to the paper. Why not copy and paste recipe?
No blind bake? I am so confused! To blind bake or not to blind bake??
I made your recipe, with one exception, I used a “white” pumpkin( bought around Halloween)…I could not resist cause my daughter was like…”I wonder if this kind of pumpkin would make a good pie. That said, the family decided that it was “the best” pumpkin pie ever! I’m convinced it was the overall technique and recipe (not the pumpkin) ! I will next make this with a butternut squash! I love pumpkin pie so much I eat/make outside of the season but I often use the canned stuff…not anymore ! Lol. TY so much for sharing
I've been researching pies for my own channel and came across your video. Your recipe looks easy to make and delicious — pinned it!
I made this for Thanksgiving and IT BLEW EVERYONE AWAY. They wouldn't stop gushing about the perfect level of sweetness and how it was the creamiest, most velvety pumpkin pie they'd ever had. Seriously, this recipe is a winner. I know it sounds weird to make a butternut pie for your holiday table, but DO NOT HESITATE. You'll be famous with your family and friends.
why don't you just roast the squash and then scope it out and puree it.
Hi
So I'm not American and we don't really have canned pumpkin or those picture-perfect round pumpkins so I always used butternut squash because it's easily available. I didn't even know it is squash and not _pumpkin_. Apparently that's the good thing to do though 😀
I would never make my squash or pumpkin pies without heavy cream! You are the best pie maker Melissa! Have been following you for years – Fine Cooking! Thank you for the great vid! Happy Thanksgiving!
My son loves pumpkin pie and you made the instructions so easy and really cute stories thank you 😊
Tip, use a grapefruit (runcible) spoon to scrape the insides out. Much easier.
In Russia what's called Butternut Squash is just a different kind of pumpkin. It's all called a Tikva. Many people actually cook and eat pumpkins here all year around. They also have thick walled normal shaped pumpkins which also cook pretty well and make a decent Jack-O-lantern, although it requires a lot more effort. The "halloween" style pumpkin is pretty useless for eating and is pretty hard to find here anyway. I've made pumpkin pie a few times in Russia (I'm actually American), and I'm not much of a cook, in fact I'm downright terrible. However I'm pretty good at following instructions so it tends to come out OK.
I believe Libby uses a species called a Dickinson Pumpkin. Part of the crookneck, butternut, and calabaza varietals group, among others. It's shaped like a pumpkin but is colored like a butternut.
Do you dock the pie dough?
I did this with canned pumpkin. The recipe didn't have good outlines for this substitution, here are my recs: 15 oz canned pumpkin (use all of it), 1/2-3/4 cup cream (my pie took nearly 2 hours to bake because the liquid was too much), and go ham on the cloves. My pie tastes great, just way too long in the oven because of how wet it was. It did also crack after cooling so would probably use 2 whole eggs and one egg yolk next time.
Pumpkin pie is my favorite pie🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧
Anyone noticed that the pie crust is not fully cooked in the video?
I roast sweet potatoes & add lots of ginger. Also great flavor!
The best and easiest way is to just cut the squash in two and bake it cut side down. It roasts, it takes on a bit of color and the end result is beyond ones expectation. Once it's cooled, you fork it out and place it in a sieve and let it sit in the cooler over a bowl or any vessel so the liquid drains. It's even better if you do it the night before because by next morning literally all the liquid will have pooled in the bottom and the consistency is perfection.